Method

Marinade: Combine all of the ingredients in a bowl. Place the salmon in a shallow dish and spoon over the marinade. Cover and refrigerate for 30 minutes or up to 2 hours.

Transfer the salmon to a foil-lined baking dish and place under the grill for several minutes or until golden and cooked to your liking.

The salmon can be eaten warm, at room temperature or chilled. Serve with fresh coriander, lime wedges and the Pickled Vegetable Salad.

Pickled Vegetable Salad

Whisk the vinegar, oil, ginger, sugar, garlic and chilli sauce together in a large bowl.

Using a vegetable peeler, shave long strips o the carrots and cucumber, discarding the inner core of seeds. Add to the dressing along with all the remaining ingredients, except the lime. Toss everything together and set aside for 1 hour, turning occasionally.

To serve: Lift the salad out of the dressing and place in a bowl. Squeeze over the lime just before serving.

Pantry note: Sriracha is a type of hot sauce or chilli sauce made from a paste of chilli peppers, distilled vinegar, garlic, sugar, and salt. Available in supermarkets.

Current Issue

December-January 2018

The Dec 2017/Jan 2018 issue of Dish has your festive season covered – from party bites and impressive platters in the lead-up, to an incredible array of dishes for the big day and desserts to wow the crowd.